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Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 1 1/4 cups sugar, divided

  3. 2 teaspoons baking powder

  4. 1/2 teaspoon salt

  5. 1 egg

  6. 1 cup fat-free milk

  7. 1/3 cup canola oil

  8. 1 cup chopped fresh or frozen rhubarb

Instructions Jump to Ingredients ↑

  1. In a bowl, combine the flour, 1 cup sugar, baking powder and salt. In another bowl, beat the egg, milk and oil. Stir into dry ingredients just until moistened. Fold in rhubarb.

  2. Fill paper-lined muffin cups three-fourths full. Sprinkle with remaining sugar. Bake at 350 degrees F for 25-30 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

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